It’s getting colder out, which means… it’s pumpkin season! These almond flour pumpkin muffins are delicious for a pre-workout snack or to have with breakfast and coffee. While I love my Honey Oat Pumpkin Muffins too, I love trying different recipe variations, and these ones came out too good not to share. Plus, they’re gluten-free and vegan!
Almond Flour Pumpkin Muffin Add-Ins and Toppings
What I love most about muffins is how versatile they are when it comes to fillings and toppings. You can even mix it up within the batch so you have variety should you choose to eat these multiple days in a row. Some of my favorite add-ins for my almond flour pumpkin muffins are cacao nibs, dark chocolate chips, coconut, and hemp seeds. With a few of them, I tested pumping up the pumpkin even more by adding some puree as filling and it was a huge success. So many possibilities!
I’m also a big fan of slathering my muffins with nut butter – it’s a great way to add a little extra protein, fiber, and healthy fat for a snack that’s a bit more filling. Pairing your muffins with milk or yogurt (either dairy or non-dairy alternatives) is another way to add protein and fat to a quick snack or mini meal.
Vegan & Gluten-Free Pumpkin Muffins
These almond flour pumpkin muffins are dairy-free, vegan, and gluten-free – no modifications needed. It can be tough to find a recipe that works for both of these dietary patterns while still delivering on flavor and texture, but these ones are perfectly moist, fluffy, and delicious. They’re great for fall events and gatherings since they accommodate several dietary needs (although be sure not to share them with anyone who has a nut allergy!)
Almond Flour Pumpkin Muffins
- 1 1/2 cups almond meal or flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin spice (I use Trader Joe's mix)
- 2 tsp cinnamon
- 3 flax eggs (need 3 tbsp ground flax)
- 3/4 cup organic pumpkin (from home baked or can)
- 1 tbsp vanilla extract
- 3 tbsp pure organic maple syrup (or 4 tablespoons date paste)
- Optional toppings such as cacao nibs and shredded coconut
- In a ramekin or small bowl, mix 3 Tbsp flax with 8-9 Tbsp warm water and let sit.
- Heat oven to 350 degrees Fahrenheit.
- Lightly grease muffin tin with olive oil or coconut oil.
- Mix together all the dry ingredients in a large bowl.
- In another bowl, mix all of the wet ingredients together, including the flax eggs.
- Add to the dry and stir until you have a smooth but damp consistency.
- Spoon even amounts into a muffin tin – it should yield 12 muffins or 20-24 mini muffins.
- Optional: press down the very center of the muffins with a rubber spatula and add 1 more tablespoon of pumpkin puree.
- Add toppings of your choice.
- Place in oven and bake 22-25 minutes for regular muffins and 15 minutes for mini muffins.
- Remove from heat and let sit 10 minutes before taking out of muffin tins.
More Fall Recipes!
Here are a few other fall recipes that I love to make once it starts to get cool outside!
- Butternut Squash Gnocchi from Iowa Girl Eats
-I use half whole wheat flour and half almond meal, and olive oil instead of butter for the sauce
- Raw Pecan Pie Tartlets from My Darling Vegan
- Baked Pumpkin Spice Donut Holes from Seeded at the Table:
-I use whole wheat flour and almond milk for the donut as well as coconut oil and organic sugar for the topping
- I cannot wait to try these no bake Pumpkin Raisin Peanut Butter Cups from MJ and Hungryman
or these no bake Pumpkin Pie Cookies listed on the Eat Local Grown site
And a few of my own fall recipes: